General tips, maintenance, and care instructions for your new Ontario Knives.
Basic Knife Care Rules to Remember:
- Keep your knife dry
- Keep your knife clean
- Keep your knife oiled
- Keep your knife sharp
- Store your knife carefully
- Do not attempt self-repair
Knife performance and longevity are enhanced by regular care. Check out these tips:
Clean the entire knife regularly, including blade, pivot points and locking mechanism. If possible, clean it without immersing into liquid (spray cleaners work well). If you immerse in liquid (water, soapy water, or solvents), dry thoroughly after cleaning, then oil blade and moving parts. Regular cleaning and oiling should take care of sticky residue and light surface oxidation or beginning rust formation commonly found on knives.
As an alternative, chemical solvents such as Acetone, nail polish remover, MEK, alcohol or paint thinner may be used to clean your blade. Use care with these solvents, as some, such as acetone, nail polish remover, white gas, or brake fluid may damage some knife handles. Avoid harsh detergents that contain Chlorine (mostly powders, including some for washing dishes and clothes), which can accelerate corrosion of the blade steel.
Avoid prolonged immersion in liquids (water, solvents, etc.). This can have a detrimental effect on not only the metal parts, but handles made of wood or other porous materials as well. Before using your knife on food items, wipe clean with alcohol, or wash with hot soapy water and rinse clean. Remember to re-clean and lubricate your knife after the food job is done.
Periodically, and always after cleaning, apply a small amount of lubricant to the working parts of the knife, particularly the pivot points of a folding knife. Then apply a thin film of lubricant to the entire surface of the blade. This will help prevent surface oxidation and corrosion from moisture.
Store your knife in a dry place (out of the sheath). Lightly wipe the blade with clean oil 2-3 times a year to keep rust from starting (more often if near water).